Veloute Sauce

Veloute Sauce

                Ingredients                          Yield: 750ml

• 50g (3 1/2Tbsp) Butter
• 50g (1/3c)         Flour
• 1.25L(1.25qt)    Stock                                                   (Classically white stock. Chicken or veal)
• 1   Bay leaf (Optional)
• 12 Black Peppercorns (Optional)

               Instructions

1. Melt butter in a pot and add flour to make a roux.
2. Cook until it is a blond roux on medium-high heat (5 minutes).
3. Add stock a bit at a time whisking smooth between each addition.
4. Once all stock is added bring to a boil, stirring frequently.
5. Once at a boil reduce to a simmer, add bay leaf and peppercorns.
6. Simmer for 30 minutes or until it has reduced by a third.
7. Once cooked, pass through a strainer to remove any lumps.

Check out the video!!

https://youtu.be/HioIA3R5s58